Seafood Saffron And Chorizo Risotto Recipes

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SEAFOOD, SAFFRON AND CHORIZO RISOTTO RECIPE



Seafood, Saffron and Chorizo Risotto Recipe image

This seafood, saffron and chorizo recipe is so versatile. It's a great mix of frozen mixed packs of squid, prawns and mussels

Provided by Woman and Home

Categories     Dinner, Main course

Yield Serves: 4

Number Of Ingredients 9

50g (2oz) unsalted butter
1 medium onion, finely chopped
1 garlic clove, crushed
175g (6oz) chorizo sausage, diced
200g (7oz) arborio rice
good pinch saffron
1 litre (1¾pt) hot vegetable stock
1 x 400g packet frozen seafood selection, defrosted
1 bunch fresh parsley, finely chopped

Steps:

  • Melt the butter in a large pan and sweat the onion for 10 minutes, then add the garlic and chorizo and continue to cook for another 5 minutes. Add the rice and saffron and stir well so that each grain is coated with the butter. Gradually add a ladleful of hot stock at a time and stir the risotto continuously until the liquid has been absorbed and all of the stock has been used up.
  • The trick to a great risotto is steam and stirring - it should take about 20 minutes to cook from start to finish. When ready, stir in the seafood and make sure it's thoroughly heated through, which will take a few minutes more. Finally, stir in the chopped parsley and check the seasoning. Divide the mixture among four warmed bowls, garnish with salad leaves and serve.

Nutrition Facts : @context https, Calories 522 Kcal, Fat 23 g, SaturatedFat 11 g

SHRIMP AND CHORIZO RISOTTO



Shrimp and Chorizo Risotto image

Make and share this Shrimp and Chorizo Risotto recipe from Food.com.

Provided by Gr8ful Dad

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/2 teaspoon saffron thread (soaked in a little of the broth)
2 tablespoons olive oil
1 lb shrimp
1 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons butter
1 medium onion, finely chopped
3 garlic cloves, minced
1 chorizo sausage, link sliced julienne
1 teaspoon cumin
1 teaspoon salt
2 cups arborio rice
3/4 cup white wine
5 1/2 cups chicken stock (or vegetable, or shrimp, or with clam juice)
1/2 cup grated parmesan cheese
2 tablespoons fresh parsley (or 2 tsp. dried)

Steps:

  • 1. Put saffron in small dish, pour a half cup chicken stock over it and set aside.
  • 2. Heat one tablespoon oil in large skillet to very hot, add shrimp and stir. Sprinkle with paprika and stir-fry just until shrimp begin to brown but are not fully cooked, 2-4 minutes. Season with cayenne pepper and remove from heat.
  • 3. Add butter and remaining oil and reheat. Add onion and garlic and saute until soft, working up anything stuck to the skillet, 5-6 minutes. Add the chorizo, saute a couple of minutes more, then stir in cumin and rice. Saute, stirring, until the rice turns opaque, 5-6 minutes. Stir in the saffron mixture and wine. Cook, stirring with wooden spoon over medium heat, until most of the liquid has evaporated.
  • 4. Add about 1/2 cup of the hot broth to the rice, stirring constantly until the broth is absorbed. Continue adding the remaining broth 1/2 cup at a time, waiting until each addition is absorbed before adding more. Continue until the rice is tender, about 35 to 45 minutes. The rice should have a creamy consistency. Add the reserved shrimp, parmesan, parsley and adjust the seasoning with salt and pepper. Serve at once.

Nutrition Facts : Calories 877.8, Fat 27.8, SaturatedFat 10.5, Cholesterol 270.2, Sodium 1731.1, Carbohydrate 97, Fiber 3.6, Sugar 7, Protein 47.6

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